Ingredients

GROUP A: CHICKEN

• 4 - 5 oz boneless, skinless chicken thighs

• 1 1/2 tbsp plain yogurt

• 1/4 of a lemon, juiced

• 1 tsp smoked paprika

• 1/4 tsp garlic powder

• Salt & pepper, to taste

GROUP B: RICE

• 1/3 cup wild rice

• 1 cup water + more as needed

• Salt, to taste

GROUP C: GARNISH

• Cilantro, finely minced

• 1 scallion green, finely sliced

• 2 - 3 lemon slices, about 1/8” thick

• 1 - 2 garlic cloves

• 2 tbsp melted salted butter

• 2 tsp lemon juice

Method

• Prep the chicken: Dice the chicken into 1/4” pieces. Mix all the other Group A ingredients in a medium bowl to form a paste, then toss in the chicken and let it marinate for at least 20 minutes.

• Cook the rice: Add the water and salt to a medium cook pot and bring it to a low boil. Add the raw rice and cook without a lid on medium-high heat till the rice is soft and likeable to your consistency, and most of the water has been absorbed. Drain the excess water if any, fluff and toss with a fork, and set it aside (Note: Wild rice is a lot tougher than regular white or brown rice, so it takes longer to cook, and also has a more chewy consistency than regular rice). Alternatively, cook the rice in an instant pot if you have one.

• Cook the chicken: Heat up a cast-iron skillet or grill pan on medium-high heat and brush the surface with butter. Place the chicken pieces on the pan once the butter starts to glisten, and grill on each side for 2 - 3 minutes, till the chicken is soft and cooked through entirely. Remove from the pan and transfer to a bowl. Brush the lemon slices with butter and grill them on the same pan used for the chicken, till clear grill marks are visible on them.

• Make the dressing: Finely mince the garlic cloves. In a small bowl, mix the melted butter, lemon juice, and garlic.

• Plate up: Mix the wild rice with the minced cilantro and scallion greens. Serve the chicken over it, and generously pour the lemon-butter dressing all over. Garnish with the grilled lemon (totally edible!), and eat warm.